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Pasta with funnel chanterelles in a creamy lemon sauce

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dinner
Servings 4 people

Ingredients
  

  • 500 g fresh funnel chanterelles, about 1.1 lbs
  • 2 tbsp butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely minced
  • 500 ml heavy cream, about 2 cups
  • Zest of 1 lemon + juice of about ½ lemon, to taste
  • 500 g rigatoni pasta, about 1.1 lbs
  • 1 large handful fresh parsley, roughly chopped (about ½ cup)
  • Salt and freshly ground black pepper
  • Optional: a little grated Parmesan or another hard cheese

Instructions

  • Clean the funnel chanterelles of any dirt or pine needles. Avoid rinsing them if possible - brush them clean instead.
  • Melt the butter in a large pan or pot over medium heat.
  • Sauté the onions until they turn translucent.
  • Add the mushrooms over high heat and cook until they release their moisture and start to brown (about 5-7 minutes).
  • Add the garlic and cook for 1 more minute.
  • Pour in the cream and let it simmer gently for 5–7 minutes until it thickens slightly.
  • Season with salt, pepper, lemon zest, and a little lemon juice.
  • Adjust the consistency with a splash of water or cream if it becomes too thick.
  • Cook the rigatoni in plenty of salted water until al dente.
  • Reserve about 1 dl (about ½ cup) of the pasta cooking water before draining.
  • Toss the pasta directly into the mushroom sauce.
  • Add a little of the pasta water to achieve a silky, creamy consistency.
  • Stir in the chopped parsley just before serving.
  • Serve in deep plates, drizzle with a bit of extra lemon juice, and sprinkle with parsley (and Parmesan, if desired).

Notes

Pairs wonderfully with a fresh green salad and a glass of white wine - such as Chardonnay, Pinot Gris, or Sauvignon Blanc.
Keyword funnel chanterelles